Enough Is Enough
In response to the rising violence toward the Asian American and Pacific Islander community, Eric Sze of 886 in New York City helped raise $76,000 for AAPI, Black and Latinx communities.
Portraits From a Pandemic: Grand Central Market’s Better Angels
Los Angeles’s Grand Central Market has experienced two once-in-a-century pandemics. We share their experience through COVID-19 today.
Delivery Apps Take Out Restaurants
Caitlin Cutler, Owner and General Manager of Ronan in Los Angeles, educates customers on the true cost of your favorite delivery apps, especially during the pandemic.
Black Food Got Our Dishes Evicted
In this personal reflection, writer Ray Mwareya shares how Black dishes carried by immigrants from Africa sometimes invite racial hostility.
The Roots of Regenerative Agriculture
Founded on practices of Indigenous and Black farmers, a promise for the future of farming.
Winter Is Coming: Restaurants Face-Off With Shutdowns and Congress
A conversation with Camilla Marcus, founder of New York City’s west~bourne and co-founder of ROAR, and Oyster Sunday’s Elizabeth Tilton provide perspective on the needs and challenges of the restaurant industry nine months into the pandemic.
From Amman to Tokyo, Reflecting on a Year of Change
In this entry of Covid Diaries, Leen Al Zaben, a culinary consultant, writer and photographer from Amman, Jordan, shares her experience with finding respite while quarantining in Tokyo with her family.
Portraits From a Pandemic: Woon Kitchen
In Los Angeles, Keegan Fong of Woon Kitchen shares his experience as a restaurateur during the Covid-19 pandemic.
No Path To Survival for Independent Restaurants Without Rent Relief
In Los Angeles, Andrea Borgen Abdallah, the general manager and owner of Barcito, puts forth the case for saving restaurants during COVID-19 in this candid op-ed following the closure of the city’s dine-in service.
Sowing the Future of Food Systems
Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.
Culinary Schools Adapt to a Changing Restaurant Landscape
The COVID-19 closures cause and accelerate the evolution of culinary education.
Plenty: A Short Story
In the not-so-distant future, food is a source of memory, survival, and human connection in this speculative fiction short story.
It’s Time To Stop Calling It East Indian Cuisine
For decades, Indian cuisine in Canada has been labeled East Indian—a misnomer born out of colonial ignorance. Now, it’s time for a change.
Culinary Colonization
In Bristol, England, the deep roots of Jamaican cuisine and it’s often-copied culture serve as an example of just how detrimental cultural appropriation really is.